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Sevanje bi bilo treba natančno določiti, načeloma, če bi vedeli, odbojnosti z mozzarelle in karton, v dolgo valovno dolžino regijah interesa. Proces je jasno ureja Stefanova četrto moč sevanja prava. Tukaj, origano in drugih materialov v sledovih sedel na površini lahko nekaterih pomena, če bodo spremenili površini sijaj na kakršen koli način znatno.
— The Thermodynamics of Pizza (Termodinamika Pizza)
 (book)
by Harold J. Morowitz
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| Language: | Slovenian |
| Submitted by: | Bookfail |
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